Study On Sugar Accumulation And Aroma Volatile Components During The Maturation Of Mango Fruit

Mango is one of the widely planted fruits in the world, whose yield is at the fifth. Mango will compete in the international markets with China entrance to WTO, so it is urgent to improve the quality of fruit; meanwhile with the increasing living standard of people, there is a large demand for high quality of mango. Because the quality of mango is mainly determined by sugar content and aroma volatile component, so it is very important to study sugar content and aroma volatile components for improving quality of mango.A experiment was carried out to study the accumulation of sugar,the changes of related enzymes in sugar metabolism and the roles of related enzymes in sugar accumulation during the maturation of mango fruit, in which two mango varieties, Irwin and Yuexi No.1, were used as experimental materials. In addition, aroma volatile components of several mango varieties at the maturation were also studied, including Zill, Keitt, Hongxiangya, Carabo, Deshehari, Jinhuang and so on. The main results were as follows:1. The content of total sugar was increased quickly, but the content of starch and organic acid were decreased quickly during the fruit maturation of Irwin and Yuexi No.1 mangoes. Especially at the postharvest of mango, the total sugar content of Irwin increased from 5.10% to 13.95%, and that of Yuexi No.1 also increased from 5.43% to 11.88%; but the content of starch decreased from 30.04mg/g to 0.9mg/g and from 42.57mg/g to 0.73mg/g respectively, the acid content decreased from 1.09% to 0.24% and from 2.29% to 0.20% respectively, too.2. In the fruit of Irwin and Yuexi No.1 mangoes, the content of sucrose was the highest (81.79mg/g and 62.55mg/g respectively), the fructose was second(9.95mg/g and 19.49mg/g respectively), the glucose was the last(30.15mg/g and 36.80mg/g respectively). There was little different among activities of AI,NI,SS,SPS at the early stage of Irwin fruit maturation, with the maturation of fruit, especially at the postharvest of Irwin fruit, the activities of AI,SS increased greatly, the activity of NI increased slightly, and the activity of SPS reached the highest. There was a very significantly positive correlation between the content of fructose and the activity of AI, and so was between the content of fructose and the activity of NI as well as between the content of sucrose and the activity of SPS during the maturation of Irwin mango. And the content of sucrose had a significantly positive correlation with the activity of SS. The net activities between synthesis and cleavage of...